Pecorino affumicato naturale a caglio vegetale

Innovative cheese, manufactured exclusively in Sardinia with use of vegetable rennet made ​​from milk thistle ("Cynara cardunculus") and fungus ("Rhizomucor miehei").

Its aromas are developed and enhanced by a set of combinations: in addition to those already due to the use
of sheep's milk and raw dough, add the flavoring to natural smoking with leaf spot
Mediterranean. Finally, and not for lack of importance, the use of vegetable rennet which account for a
decided on the development of aromas and flavors in the ripening of the cheese.

The technology "raw paste" finally gives the cheese a compact structure that, with the progress of ageing, it tends to rattle.

Organoleptic characteristics

Aspect and texture
White and compact paste
Taste
Decided and lactic acid, stronger with the ageing
Serving suggestions
raw porcini mushrooms and arugula, bean soups, green salad, artichokes and extra virgin olive oil, strawberry tree honey

Technical characteristics

Milk
sheep's full-fat
Production method
artisanal
Paste
raw
Salting
in brine with tipical salt of Sardinia
Ripening
2 months minimum
Production period
all over the year
Fats
43% Mgss
Weight
kg 3,4 / kg 4
Dimensions
h cm 18, diameter cm 22
Producers
Farmers in Sardinia (Nuoro area)
Codice forma
n.d.
Codice tagliato
n.d.

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